Cooking Instructions
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Step 1
Make the gazpacho: In a large bowl, combine the
English Cucumber (1)
,
White Seedless Grapes (225 g)
, and
Garlic (1 clove)
. Add
Kosher Salt (6 g)
, and
White Balsamic Vinegar (60 mL)
toss to coat, then set aside to marinate for 20 minutes.
Step 2
Meanwhile, in a small bowl, pour
Water (80 mL)
over the
Bread (2 slices)
. Let it sit until it softens, about 10 minutes.
Step 3
In a small skillet over medium heat, toast the
Almonds (35 g)
tossing frequently, until fragrant and starting to color, about 5 minutes.
Step 4
Immediately transfer to a plate to cool, about 5 minutes.
Step 5
Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread,
Fresh Dill (4 g)
,
Extra-Virgin Olive Oil (30 mL)
,
Yogurt (85 g)
, and
Freshly Ground Black Pepper (to taste)
to the processor bowl.
Step 6
Purée until smooth. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Chill until ready to serve.
Step 7
Make the salsa: In a medium bowl, combine the
Cherry Tomatoes (185 g)
,
Red Onions (80 g)
,
Jalapeño Pepper (1)
,
Kosher Salt (1 pinch)
,
Extra-Virgin Olive Oil (30 mL)
, and
White Balsamic Vinegar (15 mL)
. Taste and adjust seasoning as needed.
Step 8
To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, serving more on the side.
